Miso Paste For The Dipping Sauce

Miso Paste For The Dipping Sauce

Ingredients:
1 tablespoon white miso paste
¼ cup (60 ml) mirin
¼ cup (60 ml) tamari
1 tablespoon rice vinegar
1 teaspoon unrefined cane sugar

Directions:
1
Cook the noodles according to package directions. Drain and rinse under cold
water until the water runs clear. Set the noodles aside on a clean, dry tea towel to dry.
2
Place the cut vegetables in little piles on a large plate or serving platter. Arrange
the green onions, ginger, wasabi, and sesame seeds in their own individual dishes.
3
For the dipping sauce, pour the boiling water into a bowl or mug. Add the miso
paste and whisk to dissolve. In a small saucepan, bring the mirin, tamari, vinegar, and
sugar to a boil. Once boiling, remove from the heat and stir in the miso broth.
4
To serve, plate several little bite-sized bundles of noodles onto each bamboo mat
or plate. Top each with a sprinkling of nori shreds and sesame seeds. Give each guest
an individual bowl of dipping sauce.
5
To eat, season the dipping sauces by adding green onion, wasabi, ginger, and
sesame seeds, according to personal taste. Pick up a bite-sized bundle of noodles with
chopsticks and dip them into the sauce before eating. Dip the vegetables into your
sauce the same way. At the end of the meal, you could add hot water to your dipping
bowl and turn what’s remaining into a broth to drink up too.
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